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Sunday 06 September 2026 03:40:45 GMT
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Ultimate skin glow salad The perfect skin food salad, and honestly one of the most delicious salads I’ve had in a while. Full of glow giving nutrients, skin barrier supporting fats and gut feeding fibre. Love your skin from the inside out. You will need to serve 2 2 handfuls of shredded white cabbage 1/2 avocado 3 heaped tbsp bio live yoghurt 30g feta Dijon mustard Honey Large fistful of basil Juice of 1 whole lemon 200g skin on diced sweet potato 1 tin chickpeas, drained 1 heaped tsp cornflour Harrissa paste Pomegranate seeds Drain the chickpeas and roughly fry. Dice the sweet potato into 2cm pieces, keeping the skin on. Toss with a little olive oil and 1 tbsp harissa. Season with salt and pepper. Roast in the oven at 210c fan for 25 minutes, mixing half way. Make the dressing by blitzing together 1/2 avocado, 3 heaped tbsp yoghurt, the juice of one lemon, 30g feta, a large handful of basil leaves, 1 heaped tsp honey, 1 tsp Dijon mustard, a pinch of salt. Blend and taste, adding more lemon juice, honey or mustard to your preference. Finely shred your cabbage until you have 2 large handfuls worth (around 1/4 cabbage). Toss in 2/3 of the dressing and leave to sit. To serve, spoon 1/2 the cabbage into the bottom of the bowl. Top with the crispy chickpeas and potato. Add an extra crumble of feta and a scattering of pomegranate seeds. Perfect for prep! Store for 2 days and pair with a protein of choice. #healthymeals #saladrecipe #skinfood
Ultimate skin glow salad The perfect skin food salad, and honestly one of the most delicious salads I’ve had in a while. Full of glow giving nutrients, skin barrier supporting fats and gut feeding fibre. Love your skin from the inside out. You will need to serve 2 2 handfuls of shredded white cabbage 1/2 avocado 3 heaped tbsp bio live yoghurt 30g feta Dijon mustard Honey Large fistful of basil Juice of 1 whole lemon 200g skin on diced sweet potato 1 tin chickpeas, drained 1 heaped tsp cornflour Harrissa paste Pomegranate seeds Drain the chickpeas and roughly fry. Dice the sweet potato into 2cm pieces, keeping the skin on. Toss with a little olive oil and 1 tbsp harissa. Season with salt and pepper. Roast in the oven at 210c fan for 25 minutes, mixing half way. Make the dressing by blitzing together 1/2 avocado, 3 heaped tbsp yoghurt, the juice of one lemon, 30g feta, a large handful of basil leaves, 1 heaped tsp honey, 1 tsp Dijon mustard, a pinch of salt. Blend and taste, adding more lemon juice, honey or mustard to your preference. Finely shred your cabbage until you have 2 large handfuls worth (around 1/4 cabbage). Toss in 2/3 of the dressing and leave to sit. To serve, spoon 1/2 the cabbage into the bottom of the bowl. Top with the crispy chickpeas and potato. Add an extra crumble of feta and a scattering of pomegranate seeds. Perfect for prep! Store for 2 days and pair with a protein of choice. #healthymeals #saladrecipe #skinfood
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